baked Yogurt marinated Chicken cutlets Recipe
Yogurt has worked out to be the perfect tenderizer and flavour carrier. Light coatings adhere to yogurt marinated chicken avoiding to do the typical triple setup. Placing a cooling rack in a pan allows for these coated chicken preparation to bake perfectly so that the fried texture is not missed.
For a dedicated post…refer to:
https://www.foodessa.com/2019/02/crispy-baked-chicken-breast-recipes.html
Servings: 2 servings
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Ingredients
- . 2 medium sized, boneless, skinless chicken breasts
- . > Yogurt marinade:
- . 1/2 cup plain 'Greek style' Yogurt
- . 1 Tbsp. Dijon mustard
- . 1 Tbsp. Tomato paste
- . 1 tsp. each sea salt and granulated garlic powder
- . 1 tsp. mild paprika
- . 1/2 tsp. each dried herbs: basil, marjoram, tarragon
- . >> Coating:
- . 1/2 cup dried breadcrumbs of choice
Directions
- . Tip: pre-freeze the chicken only enough so that they are easier to handle when cutting. Before placing the chicken breast into the yogurt marinade, 'Butterfly' and lay them flat.
- . > Yogurt marinade: In a small-medium size, glass container, add the ingredients from the marinade. Stir to combine. Add the butterflied chicken breasts and turn them over a few times. Cover and refrigerate for a minimum of 1 hour up to overnight is best.
- . Pre-heat the oven to 375F. Position the rack in the center of the oven. Prepare a rack onto a shallow pan. Line the bottom with an aluminium foil.
- . >> Assembly: Generously coat the chicken cutlets into the breadcrumbs. Gently place them onto the prepared pan.
- . BAKE them for 23 minutes. Remove them from the oven and let it rest for 5 minutes before serving alongside your chosen sides.
- . Flavourful wishes from Claudia's kitchen...Foodessa.com
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